1 chilled chicken leg bone-in, skin-on
200g tomato sauce
Red chilli ( seeds removed)
1 Bell pepper, sliced
175ml red wine
Onions, sliced/ diced
1] First, season the chicken with some salt & pepper. Put it aside.
2] Heat the roasting oven to 180C.
3] Heat a little oil on the pan, just enough to grease the pan lightly.
4] Cook chicken on the pan for about 7 minutes on each side till lightly browned. Fret not if you have bits stuck to the pan.
5] Then remove the chicken from the pan and put it on a greased roasting pan.
6] Now, if there are alot of fat remaining on the pan, discard them. I retained only a wee bit - just enough to grease the pan.
7] Fry the peppers till lightly burnt. Then add the chilli, onions & garlic.
8] Then add the red wine in. Let it stand till it bubbles.
9] Now, the tomato sauce goes in. Let it bubble again.
10] Turn off fire. Now add this sauce to the chicken on the roasting pan.
11] I crushed several olives and top the chicken with the olives. Cover with aluminium foil.
12] Off it goes into the oven for 30 minutes. Then remove the foil and let it continue to roast for another 10 minutes or so.
13] Test if it's cooked by piercing a fork into the thickest part of the chicken. Be sure that you go right through. If clear juices run out, it's good to go.
|Just before it goes into the |
|Spicy chicken cacciatore|
I had it with rice =)
Hope you like it too!